Joy Cookies Makes: 4 dozen cookies Active time: 30 minutes Total: 13/4 hours To make ahead: Store airtight, in a single layer, for up to 1 day or freeze undecorated cookies for up to 3 months. Defrost at room temperature before decorating. Equipment: 15-by-10-inch baking sheet with 1-inch sides Heart Health Diabetes Weight Loss Gluten Free These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars. 2/3 cup granulated sugar 1/3 cup unsalted butter, softened (see Tips) 1/3 cup canola oil 1 large egg 1 tablespoon milk 1 teaspoon almond extract 1 cup all-purpose flour 2/3 cup whole-wheat flour 11/2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons melted semisweet chocolate chips (see Tips) 3 tablespoons toasted coconut (see Tips) 48 sliced almonds 1. Preheat oven to 375°F. Coat a 15-by-10- inch baking sheet with 1-inch sides with cooking spray. 2. Beat sugar, butter, oil, egg, milk and almond extract in a mixing bowl with an electric mixer until light and fluffy. Stir in all-purpose flour, whole-wheat flour, baking powder and salt until well blended. (It will be a soft dough.) Spread the dough into the prepared baking pan in a thin layer. 3. Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars. 4. Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.
Per bar: 53 calories; 3 g fat (1 g sat, 1 g mono); 6 mg cholesterol; 7 g carbohydrate; 3 g added sugars; 1 g protein; 0 g fiber; 32 mg sodium; 16 mg potassium. Carbohydrate Servings: 1/2 Exchanges: 1 fat
